Check out that before and after shot of mini muffins I made for the stroller strides kiddos on Friday! I added beets to make them a fun pink color for no real reason other than I had some on hand and figured why not? The parents were thrilled that they were made with no added sweeteners besides the fruit in the muffin. They had a banana, some home made nectarine chia jam, beets, water, sunflower oil, oats, and baking soda. That’s it! And I just blended them in the bullet and poured them into a… Read more >

I finally did it. I brought in my glass pyrex to the co-op and got tofu from the bulk bins. I don’t know why I was so intimidated. It’s as easy as opening a fridge and using tongs to grab however many blocks of tofu I want into my (pre weighed container). pluck beautiful extra firm It’s hodo soy And you know what? It actually saves me time because the (organic extra firm) tofu is already pressed and so I can use it right away! It’s got such good dense texture, I’m obsessed. It’s local… Read more >

One of my friends made sweet potato and black bean enchiladas and as soon as she told me about it, I couldn’t get it out of my head. It took three whole days until I was able to make it happen. And that was because I wanted to wait for my CSA box (both so I could use some of the stuff in it and so that I knew what else I’d have to get to supplement it). Lucky me, I got a butternut squash! And this weird purple lettuce? I was planning on adding… Read more >

Before I got around to making my next loaf of persimmon bread, we had to get through this baked oatmeal. It didn’t take long though. And by Wednesday everyone was fighting over this again. My brekkies have been light, as I mentioned before, mainly liquids. And thanks to my overflowing CSA box that I got Monday I was able to make enough juice for at least three days. Before dipping into my new box, I used up ALL the rest of the produce remaining in the fridge, including all the leaves and stems from the… Read more >